Tasty Corn Pulao Recipe

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Directions

For the rice

• Heat the ghee in a broad non-stick pan, add the cinnamon and cloves and fry on a medium flame for a few seconds.
• Add the capsicum and fry on a medium flame for 1 to 2 minutes.
• Add the rice, corn, carrot and salt and cook on a medium flame for 1 to 2 minutes and stir occasionally.
• Divide the rice into equal portions and keep it aside.

For the curry

• Combine the curds, cream, sugar, salt and ¼ cup of water in a bowl and whisk it well and keep it aside.
• Heat the ghee in a broad non-stick pan, add the prepared paste and cook on a medium flame for 2 to 3 minutes.
• Add the curd-cream mixture, mix it well and cook on a medium flame for 2 minutes and stir occasionally and keep it aside.

How to proceed

• Grease a microwave safe baking bowl with ghee, put a portion of rice in it and spread it evenly using the back of a spoon.
• Put the prepared curry over it and spread it evenly and finally add the remaining portion of rice over it and spread it evenly.
• Pour the milk over it, cover with a lid and bake in a preheated oven at 180°c (360°f) for 15 to 20 minutes or microwave on high power for 5 to 7 minutes.
• Just before serving, turn it upside down on a big serving plate and serve it with any raita of your choice.

Meghna Nath